-CRUST-
1 pk (9-oz) chocolate wafer
-cookies; finely crushed
1/4 c Butter; melted
1/4 c Firrmly packed dark brown
-sugar
FILLING
3 pk (8-oz) cream cheese;
-softened
1 c Sugar
1 c Sour cream
3 Eggs
2 tb Lemon juice
3 tb Flour
2 ts Vnailla extract
1 cn (12-oz) raspberry dessert
-filling; strained
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and
brown sugar. Press firmly on bottom and sides of a 9″ springform pan. In
large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs
until smooth. On low speed, add leomon juice, flour and vanilla, mix well.
In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix
well. Pour remaining batter into prepared pan; using spoon, drop the
raspberry filling into the plain batter. With knife, swirl filling into
batter. Bake 1 hour or until center is set. Carefully loosen top of
cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of
pan. Garnish as desired.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
